Banana Rice Cakes

When my tummy started bothering me and I couldn't figure out what was wrong, I did a 30-day FODMAPs free journey of  experimenting & observing the foods I was eating (or not eating) and how my body was affected.   At the time I was only able to eat bland, soft foods like rice, white fish, and bananas.

I re-discovered organic, brown rice cakes.  They really satisfy the crunch and salty cravings.  Cooper loves them, too (how about that!).  In addition to this recipe, Cooper and I like them with Kerrygold grass-fed butter and salt.  This is my new favorite snack!

Ingredients:

• 1T raw almond butter - we started making our own.
• 1/2 banana, sliced
• 1 rice cake
• cinnamon

Directions:

1. Spread almond butter over rice cake
2. Top with sliced banana
3. Sprinkle with cinnamon

Chocolate Pie

Photo: Paleo Magazine

Paleo Magazine's, Oct/Nov 2013 issue gives us this amazing chocolate pie with a raw graham cracker-like crust.  It is so easy to make and so delicious you'll be proud to serve it to guests.  It offers a perfect ending to any meal.

Crust Ingredients:

• 1 cup walnut halves and pieces
• 1/4 cup soft, pitted Medjool dates
• 1 teaspoon ground cinnamon
• pinch of sea salt

Filling Ingredients:

• 1 cup coconut cream*
• 1/2 cup soft, pitted Medjool dates
• 3 oz dark chocolate, melted
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract

* use the cream at the top of a can of separated full-fat coconut milk that has been refrigerated over night or "Let's Do...Organic" brand organic coconut cream.

Directions:

1. To make the crust, in a food processor with an "S" blade purée all crust ingredients for about 20 seconds or until very fine.
2. Transfer the crust mixture to a glass pie dish and press it across the bottom and halfway up the sides.
3. Rinse the food processor.
4. In a small saucepan heat the coconut cream just slightly.
5. In the food processor add the heated coconut cream to the remaining filling ingredients and purée for 1 minute or until the filling is dark and completely smooth.
6. Pour the filling over the crust and chill to set.
7. Store the pie at room temperature.

Pancake Bacon Strips

Photo: blog.chefuniforms.com

What a delicious way to start (or end) your day.  Try this with Pancakes My Kids Will Eat from my earlier post.

Guess what we're having for breakfast on Saturday.

Pancakes My Kids Will Eat

Pancakes were a staple in our house before drastically changing our diet.  My husband made waffles or pancakes every other day.  I don't think I'm exaggerating, either.  I've tried many pancake recipes and I either got a, "no way" or "eh, it's ok".  I stopped trying for a long time and now I've stumbled on a new recipe.  Last week when I made them before school, both kids had seconds! 

Photo: Real Food Made Easy

Ingredients:

4 eggs
1 cup coconut milk
2 teaspoons vanilla extract
1 tablespoon coconut nectar or honey
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Directions:

• Add all ingredients to a blender and blend until smooth.  Using a blender is fast and makes for easy pouring.
• Allow batter to sit for a couple of minutes to thicken.
• Melt butter in a frying pan or griddle and pour in pancake batter to the size of pancakes you desire.
• When the batter bubbles on top, flip over and continue cooking for about 30 seconds.
• Top with grass-fed butter and Grade B 100% pure maple syrup.

Apple Crumble

To round out our Thanksgiving feast here is Cooper's favorite: apple crumble.  

Photo: Our Paleo Life

Ingredients for pie crust:

• 3/4 cup raw walnut halves or pecans
• 1/2 cup pitted, medjool dates
• 2 tablespoons melted butter
• pinch of salt

Directions:

1. Grind nuts in a food processor until finely ground and almost starting to turn into butter, or just starting to clump together.
2. Add dates, butter, and salt to the food processor, pulse until combined.
3. Press into a 9” pie plate.
4. Set aside.

 For the pie filling:

• 2 tablespoons melted butter
• 4 apples, peeled, cored, cubed
• 1/4 cup apple cider 
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot starch

Directions:

1. Preheat oven to 350˚F.
2. Melt butter in a large saucepan and add apples.  Cook for 8-10 minutes or until just starting to soften.
3. Add remaining ingredients, except arrowroot starch, and mix to combine.
4. Remove from heat and use a slotted spoon to transfer ingredients to prepared pie dish.
5. To the remaining liquid add arrowroot starch and whisk over low heat for about a minute until mixture is thickened.  Pour over apples.
6. Bake for 10 min.

For the streusel topping:

• 1 cup raw almonds
• 1/2 cup unsweetened coconut flakes
• 1 tablespoon cinnamon
• a pinch of cardamom
• a pinch of salt
• 2 tablespoons raw honey

Directions:

1. Pulse all ingredients, except honey, together in a food processor until coarse crumbles.
2. Add honey and mix with hands to form a sticky, crumbly mixture.
3. Remove pie from oven and top with struesel.
4. Return to oven for 5 more minutes.
5. Remove and allow to cool for a few minutes.  It is best served warm.

Mom's Pumpkin Pie

When I asked my kids what their favorite Thanksgiving dish is, they both decided on dessert. So, today's Thanksgiving recipe is Carly's favorite. Seriously, what Thanksgiving meal is complete without pumpkin pie? Look for Cooper's favorite, apple pie, next.

Photo: The Paleo Mom

 Ingredients for pie crust:

·      ¾ cup raw walnut halves or pecans

·      ½ cup pitted, medjool dates

·      2T melted butter

·      pinch of salt

Directions:

1.    Grind nuts in a food processor until finely ground and almost starting to turn into butter, or just starting to clump together.

2.    Add dates, butter, and salt to the food processor, pulse until combined.

3.    Press into a 9” pie plate or an 8” deep dish pie plate will work, too.

4.    Set aside

Ingredients for pumpkin custard:

·      ¼ cup raw cashews

·      ¾ cup raw walnut halves

·      3 eggs + 1 egg yolk

·      ¼ cup maple syrup

·      15oz canned organic pumpkin puree

·      2 tsp cinnamon

·      ½ tsp ginger

·      ½ tsp nutmeg

·      pinch of cloves

·      pinch of cardamom

·      pinch of salt

Directions:

1.    Preheat oven to 350˚F.

2.    Place nuts in food processor and pulse until finely ground. 

3.    Add eggs and syrup and blend for 2-3 min, until completely smooth.

4.    Add the rest of the ingredients and blend until combined.

5.    Pour into prepared pie shell.  Spread the top out evenly with a spatula.

6.    Bake for 40 minutes.  Allow pie to cool completely before serving.

Roasted Root Vegetable Salad

Thanks to PreppyPaleo for the inspiration for this delicious side dish.  We have officially added this accompaniment to our Thanksgiving lineup.  My husband loved it so much he had it again for lunch the next day.

Photo: Preppy Paleo

Dressing:

1/4 cup olive oil
3 tbs. apple cider vinegar
1 tsp. dijon mustard
1 tsp. raw honey
1/2 tsp. cinnamon

Salad:

6 cups mixed greens
4 cups chopped root vegetables - beet, parsnip, sweet potato, carrot
2 tablespoons unsweetened apple cider
1 tablespoon melted butter

salt to taste

4 slices of bacon
1/2 cup chopped raw almonds

Directions:

• Preheat oven to 425˚F.
• Toss root vegetables with cider and butter. Season with salt and bake for 20 minutes or until just starting to brown.
• While vegetables are roasting combine all dressing ingredients in a blender and process until smooth.
• Cook bacon until crispy and crumble.
• Toss mixed greens with dressing, top with root vegetables, bacon, and almonds.

Best Pumpkin Bread EVER

I was looking for a baked good to take to my bible study.  I came across this recipe and I'm so glad I tried it. Thanks to Against All Grain for this gluten-free, grains-free, dairy-free, coconut-free AND amazing treat!  

I made two.  One for the family and one for bible study.  My family (including my very picky-when-it-comes-to-food husband) loved it so much it was difficult to keep them from eating the whole thing.  I managed to save some and turn it into pumpkin bread french toast the next morning.  Delicious!  As I labeled my treat for bible study I secretly hoped the ladies would see it's gluten-free, grain-free, etc., be too afraid to try it, and I'd get to take some home.  No such luck. 

Photo: Against All Grain

Here's my version:

Ingredients:

2 large eggs

¾ cup almond butter

½ cup grade B maple syrup

½ cup pumpkin puree

3 tablespoons softened unsalted butter

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

½ cup arrowroot powder

1½ tablespoons cinnamon

1 teaspoon nutmeg

1½  teaspoons baking powder

½ teaspoon baking soda

½ teaspoon lemon zest

½ teaspoon ginger

¼ teaspoon sea salt

Directions:

• Preheat oven to 350˚F.
• Lightly grease an 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
• In a high-speed blender or food processor combine the eggs, almond butter, maple syrup, pumpkin, butter, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
• Add the arrowroot, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
• Pour the batter into the prepared loaf pan. Bake for about 40 min or until a toothpick comes out clean.
• Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

For pumpkin bread french toast the next day:

• Whisk together one egg, 1 teaspoon of vanilla, 2 tablespoons of raw milk (optional).
• Melt 1 tablespoon of butter over a medium-high heat.
• Slice 1/2 a loaf of pumpkin bread and dip each slice in the egg mixture. 
• Cook on each side for about 2 minutes.  
• Top with grade B maple syrup.

Traditional Cranberry Sauce

My husband is becoming less and less frilly with his food.  So, this year we're not adding pears, apples, nuts, chipotles, or anything (almost) to our cranberry sauce.

Photo: Can You Stay For Dinner?

Ingredients:

3 cups of fresh cranberries
juice of one orange
zest of one orange
1 teaspoon of cinnamon

Directions:

• Combine all ingredients in a saucepan on medium heat.  
• Cook for about 30 min or until consistency is jam-like. 

Serves 5-8

Double or triple your recipe as needed. Fresh cranberry sauce should be used within a week.

Recipes to gobble it up:

Baked Sweet Potato with Citrus topped with cranberry sauce
As a topping for Coconut Waffles
Add to Apple Cider Vinaigrette and serve with Kale Cranberry Salad
Spread onto warm Apple Cinnamon Muffins

Banana Date Nut Shake

This is a great after school snack and would make a great breakfast.  Thanks to 30 Days of Amazing Paleolithic Breakfasts by Lisa Stewart and Jeremy L for this recipe.  We've incorporated into our repertoire quite of few recipes from this book.

Photo: aida mollenkamp

Here is my adaptation of this recipe.

Ingredients:

1 cup frozen banana pieces
1 cup pitted dates
3/4 cup coconut milk
a handful of soaked, dehydrated raw walnuts*
dash of cinnamon

Directions:

Add all ingredients into the blender and blend until smooth.

Carly loved it but she LOVES walnuts.  My Coop, he's a bit picky.  I made it for him for breakfast and prepped him with, "keep an open mind".  I also omitted the walnuts because I didn't think he'd like it.  I think he drank most of it.  When I made it for Carly after school I used the walnuts (duh).  I gave Coop and his friend a little bit.  His friend asked what flavor it was and Coop, after tasting it said, "chocolate banana".  They gobbled it up and then I told them what it really was.  Both boys were surprised but decided they still liked it.  I'm keeping the recipe.

*Since my husband started soaking and dehydrating nuts we've discovered they really do taste better and we are digesting them better.  For the why's and how's check out the link - why should I soak nuts?

Innocent Bananas Foster

I surprised my family and made this for dessert last night.  As I'm writing this I realize we've been having quite a bit of desserts lately.  Time to cut back to weekends only.  We'll definitely keep this one in the rotation.  Thanks to The Crohn's Journey Foundation for the great recipe.

Photo: Sarah Choueiry

Ingredients:

2 bananas, peeled and sliced into 1/4" chunks
1 tablespoon coconut oil
2 tablespoons raw honey
1 tablespoon water
1/2 teaspoon cinnamon, more or less to taste
vanilla ice cream we like Julie's Organic Vanilla and Strauss Organic Vanilla Bean

Directions:

• Heat coconut oil in a skillet
• Add banana slices and cook until browned, about 7 minutes
• Meanwhile mix honey and water
• When bananas are browned add honey
• Turn heat off and sprinkle with cinnamon
• Pour over vanilla ice cream.

Serves 4

Frozen Bananas

I have a new favorite blog, stir it up.  She's a paleo wife and mom, like me, and I think we'd be friends.

Today I made the frozen bananas I found on her site.  I adapted it for my preferences and thought I'd share it with you.

Photo: stir it up

For two bananas you'll need:

a heaping tablespoon of almond butter
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 tablespoons cacao powder
1 tablespoon coconut oil
1 tablespoon raw honey

• Slice bananas in half lengthwise
• Stir together almond butter, cinnamon and vanilla
• Divide almond butter mixture between two banana halves
• Add a popsicle stick and but bananas back together
• Place in freezer, on waxed or parchment paper, until frozen
• When bananas are frozen, melt chocolate, coconut oil, and honey
• Pour chocolate evenly over both bananas, covering every inch
• Place back in the freezer until frozen, about 30 min.

 Both of my kids were beside themselves excited about this new treat.  I think I'll be making them again very soon.

Baked Sweet Potatoes with Citrus

Photo: Bryan Gardner

We discovered this recipe before we were paleo or bulletproof.  A friend of ours challenged us to the Whole Living 2012 Action Plan, a 4-week detox.  We've kept a few of the delicious recipes as we've transitioned into our new healthy eating lifestyle.

This recipe is delicious anytime but we like it for breakfast.  Make a couple extra sweet potatoes and consider baking a pan of the Sweet Potato Bars from a previous post.

Ingredients

•  2 small sweet potatoes
• 1/4 cup chopped raw almonds
• dash of cinnamon
• dash of freshly grated nutmeg
• pinch of sea salt
• 2 orange wedges

Directions

1. Heat oven to 400˚.  Prick sweet potatoes with a fork.
2. Bake until tender, about 1 hour.  
3. Split the top with a knife and top with almonds and spices.
4. Squeeze  orange wedges over sweet potatoes and serve.

Serves 2

Breakfast Cookies

My kids were super excited to have cookies for breakfast and you don't have to feel guilty. These are a great addition to your breakfast repertoire.  Don't let the name fool you, though.  They are a great after school snack, too!

Paleo Pumpkin Breakfast Cookies by The Girl Who Went Paleo 

Ingredients:

¼ C pureed pumpkin

½ C almond butter

½ C honey
1 t vanilla
1 C almond meal/flour
1 t cinnamon
¼ t baking soda
½ C walnuts or pecans, or whatever you'd like 

 ½ C dark chocolate chips or any dried fruit, optional

Directions:

• Preheat oven to 350˚ F and line a cookie sheet with parchment paper
• Combine all wet ingredients together
• Add dry ingredients and combine thoroughly
• Scoop batter onto prepared cookie sheet
• Bake approximately 10-15 minutes, according to thickness
• Cool 2 minutes and transfer to cooling rack  

Apple Cinnamon Muffins

I started attending a women's bible study with my god-daughter.  It's in the morning so the ladies attending take turns bringing breakfast for her table.  Well, now that we are such particular eaters, I really don't get to enjoy the breakfasts unless I bring them myself.  Today was my turn.

I tested these Apple Cinnamon Muffins (modified from always underfoot) on my kids, of course.  They loved them so I made them hoping the ladies at my table would, too.  I think they did.  Turns out I have a paleo friend at my table and two girls who are not eating dairy and were pleased to be able to partake in these yummy muffins.

photo: always underfoot

Apple Cinnamon Muffins

Batter

1/2 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon cinnamon

1/2 teaspoon stevia

4 eggs

1/3 cup canned coconut milk 

1/2 cup apple sauce

1 apple, cored, peeled and finely chopped

Mix dry ingredients. Mix wet ingredients.   Add wet ingredients to dry ingredients until well combined. Fold in finely chopped apple. Prepare muffin pan with liners and fill cups about 3/4 full.

Topping

2 apples, cored, peeled and roughly chopped

1 tablespoons cinnamon

2 tablespoons apple sauce

1 tablespoon maple syrup

In a separate bowl, combine apple cinnamon topping ingredients until apples are coated. Scoop mixture over top of muffins and gently poke the topping into the muffin batter. Bake at 350º for 20 – 25 minutes or until toothpick inserted into center comes out clean. Makes 12 muffins.